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Dal Bhat Recipe: Reconciled Ratios, Three Flavor Bases, and the Full Plate

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Ingredients
  

  • 2 tablespoons ghee or oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 " (5 cm) piece ginger, grated
  • 1 teaspoon coriander seeds, crushed
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon turmeric
  • 1 cup red lentils (masoor dal), washed
  • 3 cups (720 ml) water - start at 2.5 cups (600 ml) for a thicker dal
  • 1 teaspoon salt
  • 2 tablespoons cilantro, chopped
  • 2 cups cooked plain white rice, to serve

Instructions
 

  • Heat the ghee or oil in a wide pan and cook the chopped onion until translucent but not browned.
  • Lower the heat, add the garlic, ginger, crushed coriander, red chili powder, and turmeric, and stir about 3 minutes so the spices bloom without scorching.
  • Stir in the washed red lentils and coat them in the onion mixture.
  • Pour in the water, bring to a boil, add the salt, then reduce to a simmer for about 15 minutes until the lentils are tender and mushy.
  • Adjust consistency with a splash of water toward 1:3 if the dal is too thick; stir in the chopped cilantro and take off the heat.
  • For the toasted-masala version, cook about 1 tablespoon of ground masala into the onions for 1 to 2 minutes at step 2 in place of the plain ground spices.
  • Serve the dal over plain white rice, with tarkari, achar, and papadam alongside.